Download The Veggie Spiral Slicer Cookbook: Healthy and Delicious by Kelsey Kinser PDF

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By Kelsey Kinser

CUSTOM-DESIGNED RECIPES FOR MAKING scrumptious “VEGGIE NOODLE" GLUTEN-FREE AND PALEO DISHES WITH the preferred AND creative NEW KITCHEN TOOL—THE VEGGIE SPIRALIZER
You love pasta, yet now not the carbs and gluten. Now, with this e-book (and your convenient veggie spiral slicer), you could indulge your self with out the guilt. benefit from the flavors of conventional Italian, Asian and American favorites whereas incorporating a fit serving of vegetables into mouthwatering nutrition, together with:

Mac and Cheese

Zucchini Fritters

Cheesy Lasagna

Thai Noodle Soup

Shrimp Scampi

Seasoned Curly Fries

Spaghetti and Meatballs

Beef Stroganoff

Apple Noodle Kugel

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Additional info for The Veggie Spiral Slicer Cookbook: Healthy and Delicious Twists on Your Favorite Noodle Dishes

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Set aside to cool. 4. While the potato noodles are cooking, peel the eggs. Cut them into quarter wedges and set aside. 5. Mix the dressing. In a large bowl, whisk the garlic, salt, pepper, chopped capers, Dijon mustard, and white wine vinegar. Once that is all combined, whisk in the remaining olive oil. Add the cut eggs, green beans, potato noodles, chives, parsley, and chopped baby spinach. 6. Allow to sit in the refrigerator until the spinach begins to wilt, at least 20 minutes. 7. Serve cold or at room temperature.

MAKES APPROXIMATELY 2-1/2 CUPS 1/2 cup sun-dried tomatoes, not packed in oil 1 roasted red bell pepper 1 large clove garlic 1 (15-ounce) can cannellini beans, rinsed and drained 1 teaspoon salt 1/4 to 1/2 cup olive oil 1 cucumber, spiralized on blade 3 1. In a food processor, blend the sun-dried tomatoes, roasted red pepper, garlic clove, cannellini beans, and salt until a smooth paste forms. Slowly add the 1/4 cup olive oil while running the food processor. If your pepper spread is still too thick, slowly add the remaining olive oil until you achieve a smooth paste.

In a large skillet on medium-high heat, add the 2 tablespoons of olive oil. Add the potato noodles, salt, pepper, and thyme. Stir to coat, cover, and cook, stirring occasionally for 5 to 7 minutes or until the potato noodles are cooked through. Set aside to cool. 4. While the potato noodles are cooking, peel the eggs. Cut them into quarter wedges and set aside. 5. Mix the dressing. In a large bowl, whisk the garlic, salt, pepper, chopped capers, Dijon mustard, and white wine vinegar. Once that is all combined, whisk in the remaining olive oil.

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